Saffron Cauliflower Rice

Makes 2 servings. 40 minute cook time.

Goes great with any Indian-spiced dish and its naan or roti.


  • ¼ cup chicken stock (or vegetable stock for vegetarian)

  • ½ tsp saffron threads

  • 2 tsp extra virgin olive oil

  • ½ cup diced yellow onion

  • 1 clove garlic, minced

  • 1 tsp garam masala

  • ¾ tsp sea salt

  • 1 small head cauliflower, cut into florets

  • ¼ cup peas


  1. In a small saucepan, make a saffron broth by bringing the stock to a boil, then adding the saffron. Cover and remove from the heat.

  2. "Rice" the cauliflower using a food processor with a grating attachment or a box grater. Pick out any large fragments that didn't get shredded and save for another use.

  3. Heat the oil in a large skillet over medium heat. Add the onion, garlic, garam masala, and salt and sauté for 5 minutes, until the onion has softened.

  4. Add the riced cauliflower to the skillet and continue to sauté over medium heat for 5 minutes.

  5. Pour in the saffron broth and the peas and increase the heat to medium-high. Cook for 15 minutes, until the cauliflower is tender and the liquid has been absorbed.

This recipe is adapted from Danielle Walker's Against all Grain: Meals Made Simple cookbook's Saffron Cauli-Rice recipe (p. 219)